Strawberry Jell-O Pretzel Salad, suitable for every moment!

Everybody likes the idea of sitting down to a scrumptious home-cooked dish, yet with today's busy routines, it can be tougher than ever before to find the moment to put one together. Thankfully, aid is available, the Strawberry Jell-O Pretzel Salad recipe and suggestions in this post will aid you put together healthy meals for your family members in a surprisingly, short time.

Well to start off with this amazing yummy tasting treat; you. This Raspberry Pretzel Jello Salad is a sweet & savory treat that can be served as a dessert or side This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community I use fresh strawberries for my strawberry pretzel salad but even that one would work with frozen. Defrost the strawberries so they are just soft enough to mash them with a potato masher.

You need to prepare crushed pretzel sticks.
Provide melted butter.
Provide sugar.
You need block of cream cheese(room temperature).
You need sugar.
Use container cool whip.
You need to prepare package strawberry jello.
You need boiling water.
Prepare 10 ounce containers frozen strawberries(partially thawed).

Short Tips:

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Mix first three ingredients together and press into a 9x13 inch baking dish. Bake at 350°(metal pan) or 325°(glass pan) for 8 minutes. Let cool completely..
Beat cream cheese and 1 cup sugar together. Fold in cool whip..
Spread cream cheese mixture over cooled pretzels..
In a bowl, mix jello in boiling water until dissolved. Stir in partially thawed strawberries to jello and set aside for 10 minutes..
Pour jello mixture over cream cheese mixture and refrigerate until jello is set..

Strawberry jello pretzel salad comes together in three easy steps. Be sure to chill each step between so they set. Strawberry Jello Pretzel Salad is perfect for potlucks, holidays and parties! You'll need cream cheese, pretzels, gelatin, butter, sugar We love this Strawberry Jello Pretzel Salad. It's perfect for potlucks, holidays, and barbecues.

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